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That is how one manages the perfect pasta

AS SPECIALISTS FOR GOOD PASTA, WE CAN OBVIOUSLY TELL YOU SOMETHING ABOUT THE PREPARATION.

One thing is certain: The right cooking time is not the only thing that you should pay attention to, while making pasta. We will disclose some of the important tips that matter. These are the little secrets, which make cooking easier and make all the difference to the enjoyment.

1. LARGE POT, LOTS OF WATER
1. LARGE POT, LOTS OF WATER

Pasta does not like to be too tightly packed or to economise on water. Therefore treat it to a large pot and use at least 1 litre of water for every 100 g of pasta. This way the pasta has enough space and water to cook evenly, without the pot getting too crowded.

2. FIRST BOIL THE WATER, THEN ADD SALT
2. FIRST BOIL THE WATER, THEN ADD SALT

Unsalted water comes to a boil faster, as it has a lower boiling point. Once the water boils rapidly, rule of the thumb is 10 g salt per litre of water. Important: The pasta can go into the water only when it is properly salted.

3. STIRRING PREVENTS STICKING
3. STIRRING PREVENTS STICKING

Occasional stirring prevents the pasta from sticking together. Nudelnester should be given enough time to separate or to split up, right from the first time they are stirred. If there is enough extra space in the pot, the boiling water ensures movement, so that the pasta does not cling to each other.

4. COOK WITHOUT OIL
4. COOK WITHOUT OIL

Oil should not be used either during or after cooking. During cooking it cannot prevent sticking, because it does not mix at all with the cooking water or reach the pasta. After draining, it creates an oil film on the pasta, which causes the sauce to simply roll off.

5. DO NOT REFRESH WITH COLD WATER
5. DO NOT REFRESH WITH COLD WATER

Never refresh the pasta with cold water after cooking. That way you avoid flushing out the warmth and the pasta will not land cold on the plate. Even worse: Starch on the pasta makes the sauce stick to it, washing removes the starch. So you ruin the taste twice.

6. SAMPLE A SMALL BITE
6. SAMPLE A SMALL BITE

During the cooking time you can be guided by the instructions on the package. However, do not just go by the clock, follow your instinct: A small bite helps you to determine the perfect degree of cooking.

7. ALLOW FOR SUBSEQUENT COOKING
7. ALLOW FOR SUBSEQUENT COOKING

The heat in the pasta, which has just come out of the cooking water, continues to cook it further. If the pasta has to be eaten a long time after cooking (e.g. as in salads), it should not be covered when in a very hot state. Instead of that, stir in some oil or butter and leave it open to cool off. Include the subsequent cooking when you calculate the cooking time, by reducing the cooking time in water by a minute.